1/2 cup sugar
1 teaspoon ground cinnamon
Rhodes rolls slightly thawed (enough to cut in half)
1 stick butter, plus more for pan
1/2 cup brown sugar
Butter a bundt pan and set aside. Combine sugar and cinnamon. Cut rolls in half and toss in cinnamon and sugar mixture. Cover with plastic wrap and let raise until double in size. Can be overnight in fridge but will need additional time in the morning to let rise (quick rise in oven at 200 degrees).
Melt the 1 stick of butter in a saucepan and add brown sugar and bring to a boil. Butter and brown sugar should be combined. Pour mixture over rolls right before cooking. Place bundt pan on a cookie sheet to catch anything if it bubbles over (trust me we had a fire in our oven because of the bubbling over; sugar is flammable.)
Bake at 350 degrees for about 30 minutes or until golden brown. If rolls on top are getting too done cover with foil for the last 10 minutes. Let cool slightly. Remove from the pan by flipping it over a plate but watch out for sauce as it will still be hot and runny until completely cool.
